June 10, 2012

SUPERFOOD: Bee pollen

Equipment: Vitamix blenders and Spiralizers

Fiber

Recipes: raw zucchini pasta with marinara sauce and cashew parmesan “cheese”

One more great raw food website

Again, quoting from David Wolfe’s book, Superfoods: The Food and Medicine of the Future, this week I offer material on bee pollen.  Let me begin by saying I’ve cured myself of seasonal allergies using bee pollen.  It acts like an immunization shot, exposing our bodies to a little of the allergen so that our immune system can build up tolerance.  The usual protocol for this is to begin with 2-3 grains of bee pollen, twice a day.  If no allergy symptoms occur, increase this amount SLOWLY until you are taking one teaspoon am and pm.  Continue for an entire year.  Be certain that the bee pollen is local (I use pollen from Hackenberg Apiaries from Lewisburg, but purchase at the Natural Food and Garden Store.) Here is David Wolfe’s take on bee pollen:

It is an alkaline food considered to be one of the most complete foods found in nature.

High antioxidant levels.

Increases strength, endurance, energy and speed, quick recovery time from exercise, increases muscle growth.

**Reduces the production of histamine, thus neutralizing many allergies.

High in B vitamins to boost the immune system.  Helps in treating asthma, constipation, bronchitis and sinusitis.

Bee pollen is granular and sulphurish yellow in color.  The grains are large and should be somewhat moist.  I put mine in the morning smoothie – you will NEVER taste it!  I’ve also eaten bee pollen in applesauce or yogurt.

Anyone who suffers with seasonal plant-based allergies should give bee pollen a try.  It can trigger an allergic response so be very, very VERY careful when you first start taking it!

 Equipment necessary to be a happy raw foodie:   I have a lot of equipment, which makes my raw food lifestyle easy!  However, this can get a little $$, and I’ve been at this for nearly 5 years.  People often ask me if I had to chose just one piece of equipment, what would it be?  A VITAMIX blender – hands down!  These blenders are expensive, but… I’ve had mine for five years, I use it 3-10 times every day, and it does an amazing job!  Repairs and shipping are free, Vitamix is an awesome company.  I use it for smoothies, raw veggie and nut sauces, making nut butter, make raw cracker batter, make raw pizza batter, and soup.  For me, being raw isn’t even possible without a Vitamix.  The website is vitamix.com where you can watch videos and learn about the many things this blender can do.  Additionally, Vitamix now offer reconditioned (previously used) blenders for a substantial discount from new.

The other piece of equipment I absolutely LOVE is called a Spiralizer.  It is inexpensive and basically makes spaghetti-shaped strands out of raw zucchini.  Raw zucchini has absolutely NO taste, and therefore makes a great “raw” carb-free, vitamin rich pasta!

Purchase from: http://www.amazon.com/World-Cuisine-A4982799-Tri-Blade-Vegetable/dp/B0007Y9WHQ/ref=sr_1_2?ie=UTF8&qid=1337964974&sr=8-2

Watch how to use it here:  http://www.youtube.com/watch?v=obIGD_FSFNQ&feature=related

Here is a great recipe for raw zucchini pasta with marinara sauce:

http://www.youtube.com/watch?v=HTZ8qgNsl6s

A few tricks I’ve learned which I think makes a better “pasta” – cut your zucchini noodles into 4 inch lengths, put in a bowl and coat with a little olive oil and salt.  Let sit for 10 minutes, then go ahead and add sauce, etc.  I use zucchini noodles to make delicious Indonesian Pad Thai or Spaghetti Alfredo. 

The cashew parmesan cheese is super easy to make: 

1 cup cashews

1/2 teaspoon sea salt

1 clove garlic

Chop all this up in a food processor or blender, store in fridge. 

Fiber… the “delicate” subject people don’t want to talk about.  I will spare you all kinds of personal stories and just tell you that I use a raw fiber, twice per day in my shakes.  It’s an awesome product.  Name of the product is Garden of Life Raw Organic Fiber.  I’ve found the best price from Swasonvitamins.com.

Finally, here is another favorite raw food website created by author and raw foodist, Candice Davis.  What I especially love about Candice and her information is that her recipes are clean, easy, minimal prep time and delicious!  She is common sense and practicality through and through.  Candice also crafts an excellent newsletter, for which you can register on her website.  Best of all, Candice is an absolutely gorgeous testimony to the power of a raw food diet.

Here’s her site: therawdifference.com.  

I am currently studying the Raw Food Chef Course from Russell James.  Here are some of the absolutely delicious things I’ve made lately:  caramelized onions, pineapple cilantro dressing, chocolate torte, Indonesian Pad Thai, marinara sauce and spiced sunflower seeds.  As I study, learn and test the recipes on myself, I will pass along and share with you.

Thanks for reading!

SUPERFOODS – Spirulina

Tahini Salad dressing recipe

Experimenting on myself… again!

Collard Greens

This week I’m talking about the fourth Super food, Spirulina, which is basically... algae! Personally, I have not tried Spirulina (there are only so many super foods a girl can consume in one day!)  Spirulina is freshwater-growing algae, living on the planet since the appearance of life.  Its green color is from chlorophyll and its blue tinge is from the pigment phyococyanin.  Here are its beneficial properties:

It is 65-71 percent complete protein, meaning it contains all eight essential amino acids.

It is rich in vitamins A, B 1, 2, and 6, E and K.

It is an abundant source of chlorophyll, salts, phytonutrients and enzymes.

It is the best source of GLA (gamma-linolenic acid) which is an anti-inflammatory.

It is a blood builder, containing as much iron as red eat.

It is a powerful anti-oxidant and immune system booster.

What does it taste like and how to use it? NO personal input here, so you’re on your own!  Its taste is described as “a cross between chlorophyll and fish, with a slightly sulfer-rich aftertaste.”  I’m sorry, that just does NOT sound appealing!  The most common form is powdered, which you “can” add to smoothies or sprinkle on top of salads. I “think” I’ve had some Spirulina in one of those uber-healthy raw “green” energy bars.  I also remember not loving the taste, but not gagging, either.  For me, putting something that tasted “fishy and sulphurish” in my smoothies would be just plain GROSS!  Here is a recipe which seems edible and almost tasty, if you want to eat Spirulina.

Spirulina and Chocolate Balls

1/2 c raw cacao powder

2T spirulina

2 T coconut oil/butter

3T honey

Pinch salt

Dash vanilla

1/4 c finely ground nuts

Roll everything together into little balls, freeze about 15 minutes, keep in fridge, eat one each day.

Tahini Salad Dressing is my newest daily go-to dressing, which I use on the chopped veggie dishes I eat regularly.  It is SO easy, SO delicious and SO good for you.  Tahini is ground sesame seeds, comes in a jar and you can purchase it from the health food store, any Asian store and probably from Giant or Wegmans.

This is the basic recipe which you can alter by flavor, thickness, sweetness, etc.

4 T Tahini

2 T Apple Cider vinegar or lemon juice

1 T honey

2 T high quality olive oil

Put in a bowl, mix well with a fork or whisk.  Add ins include: water to thin to desired consistency, orange juice concentrate, grated lemon or orange rind,  herbs, tamari, garlic, a drop of sesame oil and grated ginger will give you a delicious Asian flavor.

The finished dressing should be pourable.  I love this on my basic chopped veggie salads, put less water in and you’ve got an awesome dipping sauce for raw veggies or crackers, thicken it with still less water and you’ve got a mighty tasty sandwich spread.

Experimenting on myself yet again produced DISASTROUS results!  I don’t know what comes over me sometimes, but I start doubting the validity of eating raw, so I start nosing around other “diets.”  Also, vanity kicks in and I decide to lose weight.  So… against my better internal voice of sanity, I went on that Dukan Diet… the wonder French diet where all you eat for five days straight is meat, and magically, you drop all kinds of weight.  By day 3 of this regime, I was NOT a happy girl.  My digestive system totally shut down, I did NOT lose any weight, the arthritis pain and depression feelings came inching back, fatigue set in… Yuck.  In the midst of this, I had a bodywork session with the person who knows me and my body very, very well.  She got to my liver and asked me what on earth I was doing differently in my diet.  My liver energy was chaotic and blocked, which believe me, are NOT good things. My liver was struggling to process the protein overload. That was all I needed to hear… after years of working with people with liver issues, I knew that was a very dangerous place to put my health.  I went home, had two green drinks and then a massive raw veggie salad for dinner.  Within eight hours, all body systems returned to normal.  I should know by now, NOT to tinker with what I eat, because it never yields good results.  Raw and mostly vegan inherently and intuitively feel “right” for me.  I simply can’t argue with the amazing health benefits which are mine since being raw.  I was not happy to feel so GROSS, but the happy ending was validation and confirmation that raw is right for me.

Collard Greens conjured up images of a slimy, grayish-green mess I ate once in South Carolina.  Standing in the produce section a few weeks ago, I needed to get some variety into my daily greens intake – I was getting bored with spinach, kale and romaine lettuce. Collards weren’t too expensive so I figured if they were “gag producing” and I tossed them out, no big deal.  Well… WOW!  I love them because they don’t have a strong taste at all!  I put the leaves in my green smoothies and… this is really cool, use them as a wrap! I’m giving you a link below for a Collard Green wrap which is really, really good!  So, don’t be afraid to buy and try Collard Greens – they defy all the stereotypes!

http://www.rawmazing.com        

 

Why I do what I do… minimal arthritis pain, NO prescription meds other than for my thyroid, energy, regularity, glowing skin and clear eyes, stamina, perfect blood pressure and blood work…  Why would I EVER want to go back to what I ate and what I was before? I learned a very uncomfortable lesson with this last foray into heavy protein, cooked eating.  No more.  

One more thing… we’re having Memorial Day party.  I’m fixing lots of traditional food for friends who think I’m CRAZY eating the way I do.  Here’s what I’m fixing for hubby and me: raw chopped veggie salad with the Tahini Dressing made with orange juice and rind, raw zucchini pasta (I’ll talk about that next week) with raw tomato sauce, raw veggie crackers from the dehydrator and raw fruit for dessert.  Everyone else can eat burgers, hot dogs and chicken to their heart’s content.  Not me. 

May 4, 2012

SUPERFOODS - Maca

My Eyes

Raw Foods Instructional Classes

SKINNY and FAT

 

MACA is the second “superfood” I’ll discuss, with all content directly quoted from David Wolfe’s book, Superfoods: The Food and Medicine of the Future.

Maca is the dried, powdered root of a vegetable in the cruciferous family (think broccoli, kale, radishes, etc.)  It is an adaptogen, meaning it produces a non-specific response in the body but rather works on entire physiological systems.  Maca works to stabilize and balance the glandular-hormonal system, the cardiovascular system and the musculature. Its popular usage and cultivation are from South America, dating back hundreds of years.  Its healing properties work on improving memory, anemia, chronic fatigue, depression, infertility, lack of libido, malnutrition, menopausal symptoms, menstrual discomfort and irregularity, stress response, increase in blood oxygen and support healthy thyroid function.  It is high in amino acids, micronutrients and fatty acids.

Purchase Maca in dried form, raw and organic. I purchase from renegadehealth.com because I trust the purity of their products.  I’m not sure, but I think I’ve also seen Maca from a reputable grower in the Natural Food and Garden Store on Rt. 45.

Now, confession time…. I have Maca, but I haven’t used it.  I put it in my husband’s protein shake every morning, but because it has (in my opinion) a distinct malted/butterscotch smell and taste, I don’t see it making my berry-based shake taste particularly good.  Maca powder also has a bit of a spicy taste, kind of like a radish.  However, I AM going to begin using it when I finish the current bag of blueberries.  Maca and chocolate are a match made in heaven, so my plan is to use chocolate protein powder, a frozen banana, a scoop of raw cacao powder and maca.  I only have a small piece of my thyroid left, and the routine protocol is to increase my thyroid medication levels to keep it functioning.  I plan on out-smarting “the system” by using Maca.  Hee hee!

The recommended dosage is 1 tablespoon per day.  “Easy-peasy” to quote one of my favorite little girls.

Here is a website that discusses, sells and gives recipes for Maca:

http://www.navitasnaturals.com/recipes/maca-recipes.html

MY EYES: I had a MAJOR epiphany about my eyes the other day when in Down-Dog and no, I can’t explain how THAT happened!  Two and one half years ago, I experienced the flashing light and floaters from a torn retina.  The eye doctor ASSURED me that I would experience the same thing in the other eye within a year.  He was adamant that when one eye goes, the other always follows. I researched and then began taking high quality supplements known to support eye health and really increased my juicing.  I also seriously upped my intake of Omega 3 fatty acids.  So, whilst in Down-Dog trying to lengthen my back, the thought popped into my mind that I have NOT had the second eye incident and my chronic dry-eye syndrome is GREATLY improved.  Just sayin…

Raw Foods Un-Cooking Classes: I watch A LOT of instructional videos about raw food un-cooking.  Most are OK, but even on my own, I have mastered everything presented AND I don’t often care for the recipes.  However, I came upon Russell James, who hails from England. I have spent the better part of a month observing and evaluating his techniques and finished food.  AWESOME!  From his website you can sign up for some free instructional videos, get a recipe download book AND take a look at his home study class purchase options.  These are $$, and I haven’t gone that route yet, primarily because hubby and I eat VERY simply.  Here’s his link – explore and sign up for some of his free stuff.  What I also like is that this guy looks HEALTHY – remember weeks ago when I talked about judging a person’s “story” by how they LOOK?

http://www.therawchef.com/index.php

SKINNY and FAT: Three weeks ago, Ron and I drove two hours to eat at a raw food restaurant.  I’m ALWAYS interested in what other people in the field are doing and I go to learn.  The entrance was in an alley along the railroad tracks.  We were greeted by the skinniest, MOST emaciated, pasty-skinned man I have EVER seen, think Holocaust survivor.  He is the owner.  We sat down and were approached by the chef/waitress.  She was 350 pounds and then some.  I started inching toward the Exit, but dear hubby made me be nice and sit back down.  The food was OK, nothing I can’t already do. Lesson learned?  Not everyone who touts a raw lifestyle is healthy. Gnawing on avocados and celery sticks isn’t good for you.  Eating tons of nuts and dates also isn’t good for you.  If you’re gonna preach this lifestyle, you’d better learn to do it properly and look the part.  We did not stay for dessert…

Namaste, my friends!   

One of the early pioneers of the raw food lifestyle is David Wolfe.  His area of expertise is the research, education and promotion of SUPERFOODS.  “Superfoods are both a food and a medicine; they have elements of both.  They are a class of the most potent, super-concentrated, and nutrient-rich foods on the plant.  They are the optimum choice for improving overall health.”  I am currently studying his new book, Superfoods: The Food and Medicine of the Future.  All quoted material in this article is from this book.

Each week I will be offering a synopsis of his content on one of the 10 Superfoods he identifies.  Most of these I have tried and LOVE, some I have not.     

Perhaps the easiest and tastiest place to start with superfoods is Goji Berries!  They are available at the Natural Food and Garden Store, online or any other health food store.  When buying, look for bright reddish orange berries, organic, with no signs of mold.  They are a dried fruit, about the size of a stretched-out raisin.  According to Mr. Wolfe, here is why we should eat them:

1.  “They are an adaptogen, which means they produce a combination of therapeutic effects.”

2.  “They are the most nutritionally rich berry on the planet, offering 19 different amino acids, 21 trace minerals, B vitamins and Vitamin E.”

3.  “They are one of the few foods to actually increase production of Human Growth Hormone.”

4.  They enhance libido, eye health (cataracts, macular degeneration), boost the immune system, hydrate, support brain and neurological health, support cardiovascular health, keep vital organs healthy and are a potent antioxidant.

What do they taste like?  A little tart, a little sweet - sort of like a dried cherry who married a dried cranberry.  They’re chewy.

How do you use them?

Eat them plain.  Soak overnight in water and put in your morning smoothie along with a banana. Use them in a raw fudge recipe – lots of recipes online for this. There are varying ideas of how many to eat; I can’t be bothered with so much “precise” information crowding in on my day. So, I grab a BIG handful which I’m guessing is about 1/3 c.  Just eat them, Don’t obsess over how many.

Here is a recipe link to explore:  http://www.gojiberriesblog.com/2007/03/03/goji-berry-recipes-2/

MAKE YOUR OWN NUTMILK

For those who do not drink dairy, constantly buying Almond Milk or Rice Milk can become VERY pricey! I’ve experimented with this ALWAYS with the conclusion that it was more trouble than it was worth:  Cheesecloth, mess, drips = yuck!  NOT ANY MORE because I found an awesome product called “The Amazing Nut Milk Bag.”  It is re-usable, keeps mess to a minimum, and makes squeezing the liquid out of the nuts really EASY and FAST!  Plus, you will not believe the absolutely rich, creamy and delicious nut milk you will get! I’ve made luxurious milk from Brazil Nuts, Cashews, Almonds and Hazelnuts.   Here’s the basic how-to:

Soak 1 cup nuts overnight.  Rinse.  Put in Blender with 4 c water, little sugar, or soaked dates, vanilla or some raw cacao powder if you wish.  Blend.  Pour into nut milk bag, squeeze into a pitcher.  Done.  Since this is really fresh milk, with NO preservatives, plan on using it in 3-4 days.

I can’t stand to throw good food away, so I usually make a raw cookie from the nut pulp left in the bag.  I melt some coconut oil and/or almond butter, add some sugar or soaked dates, maybe some grated lemon or orange rind, some goji berries, shredded coconut, the nut pulp, mix it all together, roll into balls and refrigerate.

Here are two sources for this great product:

Amazon – search for The Amazing Nut Milk Bag

Purejoyplanet.com – this is the developer, and she also has a video showing you how to use this.

AMAZING vinegars are to be found at A Taste of Olive in West Chester (you can order online, link to follow.)  Summer is coming when we all naturally eat more salads.  This place has an unbelievable vinegar and olive oil selection.  I get my olive oils locally, but these flavored vinegars are delicious: strawberry, pineapple, coconut ginger, lime, herb, orange, strawberry, blueberry, raspberry, peach, vanilla, lavender, espresso – to name a few.  For example, I combine tarragon olive oil with lavender white balsamic vinegar, drizzle espresso balsamic over shrimp just off the grill, or orange flavored balsamic vinegar plus olive oil over a tuna and fresh herb salad.  I no longer even make salad dressings – just a quick drizzle of one of these vinegars and some high quality olive oil, and the taste is well… amazing. Less fuss, less time, MORE HAPPY TASTE BUDS!

 http://www.atasteofolive.com/

As always, thank you for reading!  If you have questions or topics you would enjoy exploring, please feel free to contact me via FB or email.  I am ngiuntini@dejazzd.com.